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Huge Variety of Vegetarian Recipes From a Renowned Chef
on 6 August 2013
The late Elizabeth David was an influential culinary writer, who specialised in British and European cooking and was the author of a number of influential books during her lifetime, as well as several posthumous volumes such as this one. She did publish quite a lot of recipes in which vegetables were the principle ingredients, which have provided plenty of source material for this book.
Personally I am not a vegetarian, but I have no problem at all with eating in a vegetarian fashion for some of the time as some vegetarian dishes are delicious. There is a good selection of recipes here which are likely to tempt even the more committed carnivore. The recipes are presented as a short essay with Elizabeth often giving some background to the recipe and then the details of how to make it. Sometimes there is a list of ingredients, and sometimes it is down to the reader to distil this information from the text. Whilst there is a certain charm in reading the original version, it would probably have made for a more user friendly book if the introduction, ingredients and methodology had been sorted out and separated in the fashion we are more used to in our cook books these days. The presentation of the recipes is somewhat inconsistent as they were presumably written at different times and for publication in different places.
This is an interesting compendium of some very simple techniques, such as ways of cooking and serving tomatoes or potatoes. On the other hand there are some much more sophisticated dishes such as Gratin of Rice and Courgettes, and some which are much more complex than one would reasonably expect such as La Soupe au Pistou (vegetable soup). However, there is a great selection and it would be surprising if the reader was not tempted by at least some of these classic recipes.